Open AccessInfluence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
Author(s) -
Anna Lídya da Cunha Quintão,
Viviane Dias Medeiros Silva,
Priscila Borges de Faria Arquelau,
Dhionne Corrêia Gomes,
Gustavo Pereira Cosenza,
Inayara Cristina Alves Lacerda,
Elaine Cristina da Costa,
Thais Rotsen Correa,
Camila Argenta Fante
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i7.5147
Subject(s) - ascorbic acid , shelf life , chemistry , food science , irradiation , gamma irradiation , physics , nuclear physics
This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.